Fermented Bloody Mary

Fermented Bloody Mary, Tasmania
Fermented Bloody Mary
Luke Burgess modernizes the classic brunch cocktail with kimchi brine and sesame oil at his restaurant Garagistes.James Fisher

Luke Burgess modernizes the classic brunch cocktail with kimchi brine and sesame oil at his restaurant Garagistes in Tasmania, Australia.

Fermented Bloody Mary
Luke Burgess modernizes the classic brunch cocktail with kimchi brine and sesame oil at his restaurant Garagistes in Tasmania, Australia.
Yield: serves 4

Ingredients

  • 2 cups jarred kimchi brine
  • 2 cups spicy pickle brine
  • 2 tbsp. light brown sugar
  • 1 tsp. kosher salt
  • 2 cups bottled clam juice
  • 1 cup tomato juice (preferably fresh)
  • 12 cup (or more) vodka
  • Toasted sesame oil, to garnish
  • Fennel pollen, to garnish

Instructions

  1. Whisk jarred kimchi and spicy pickle brines, light brown sugar, and kosher salt in a large pitcher until sugar dissolves. Whisk in clam juice, tomato juice, and vodka; chill 1 hour before serving. Pour bloody mary into glasses; drizzle with toasted sesame oil and sprinkle with fennel pollen, if you like.